Cod With Tomato Olive Sauce Recipes

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COD WITH HEARTY TOMATO SAUCE



Cod with Hearty Tomato Sauce image

My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
4 cod fillets (6 ounces each)
2 tablespoons olive oil, divided
2 medium onions, halved and thinly sliced (about 1-1/2 cups)
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Hot cooked whole wheat pasta
Minced fresh parsley, optional

Steps:

  • Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

COD WITH TOMATOES AND GORDAL OLIVES



Cod with Tomatoes and Gordal Olives image

Cod with tomatoes is an easy recipe where the cod is gently simmered in a rich tomato sauce with capers and delicious Gordal olives. In less than 30 minutes you'll have a healthy and delicious dinner on the table!

Provided by Kristen Stevens

Categories     Dinner

Time 25m

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion (finely minced)
3 cloves garlic (finely minced)
½ cup red wine
28 ounce can diced tomatoes
2 cups Gordal olives
2 tablespoons capers
½ teaspoon EACH: smoked paprika, salt, and pepper
Optional: a pinch of chili flakes
1 ½ lb cod (cut into 4 pieces)

Steps:

  • Heat the olive oil in a large pan with high sides over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.
  • Add the red wine and let it come to a boil. Add the tomatoes (juice and all), the 1 cup of chopped Gordal olives, capers, smoked paprika, sea salt, pepper, and if using, the chili flakes. Bring the sauce to a boil then reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce begins to thicken.
  • Nestle the pieces of cod into the tomato sauce, cover the pot, and cook for 8 minutes, or until the cod is cooked through and flakes easily.
  • Serve with 1 cup of whole Gordal olives on top.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 375 kcal, Sugar 7 g, Sodium 1840 mg, Fat 19 g, SaturatedFat 3 g, Carbohydrate 15 g, Fiber 5 g, Protein 33 g, Cholesterol 73 mg, UnsaturatedFat 15 g

THE ULTIMATE SPANISH COD RECIPE WITH TOMATO SAUCE



The Ultimate Spanish Cod Recipe with Tomato Sauce image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 tbsp extra virgin Spanish olive oil
1 fillet of cod 14oz/400g
3 cloves garlic
1 small onion
1/2 red bell pepper
1/2 green bell pepper
1/4 tsp smoked paprika
1 14 ounce/400 gram can tomato puree
sea salt
black pepper
white sugar
fresh parsley
lemon

Steps:

  • Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red bell pepper and 1/2 of a green bell pepper, pat down a 14 oz/400 gram fillet of cod with paper towels, cut it into 4 evenly sized pieces, then season them with sea salt and freshly cracked black pepper
  • Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the fillets of cod into the pan skin side up, 2 minutes later flip the fillets, after a total cooking time of 4 minutes remove the cod fillets from the pan and transfer them into a dish and cover it with seran wrap
  • Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced bell bell peppers into the pan and cook for about 5 minutes, then season everything with sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of smoked paprika and mix everything together, then add one 14 ounce/400 gram can of tomato puree, season again with sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat
  • After leaving the sauce to simmer for 5 minutes add the fillets of cod back into the pan and place a lid on top, 2 minutes later remove the lid and transfer the pan to a flat surface, serve directly from the pan, garnish with some freshly chopped parsley and a couple slices of lemon, enjoy!

COD WITH TOMATOES, OLIVES, AND CAPERS



Cod With Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by threeovens

Categories     Very Low Carbs

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 lbs plum tomatoes, coarsely chopped
1/4 cup kalamata olive, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon salt

Steps:

  • Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
  • Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
  • Sprinkle the remaining parsley over the fish and serve.

Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33

COD IN TOMATO SAUCE



Cod in tomato sauce image

Do not know what to do for dinner and do not have much time? Try this simple and quick recipe of cod in tomato sauce that everyone will like... blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Cod, tomato, olive oil, onion HOW TO MAKE COD IN TOMATO SAUCE: In a saucepan, add the sliced onion, peeled tomatoes cut into small chunks, tomato pulp, chopped garlic and the olive oil. Stir and cook on a low heat until the tomato start to break down, stirring occasionally. Add the cod cut into pieces and season with salt, pepper and white wine. Simmer for about 15 minutes. Sprinkle with chopped rosemary, turn off the heat and serve with boiled potatoes or white rice.

Provided by Pedro Barbosa

Categories     Cod, Quick & easy, Recipes, Videos

Time 35m

Yield 4

Number Of Ingredients 10

4 desalted cod steaks (about 1 kg (2 1/4 pounds))
1 large onion
3 medium ripe tomatoes
150 ml (2/3 cup) white wine
75 ml (1/3 cup) olive oil
3 cloves of garlic
4 tablespoons tomato pulp
1/2 teaspoon pepper
Rosemary (to taste)
1 teaspoon salt

Steps:

  • In a saucepan, add the sliced onion, peeled tomatoes cut into small chunks, tomato pulp, chopped garlic and the olive oil. Stir and cook on a low heat until the tomato start to break down, stirring occasionally. Add the cod cut into pieces and season with salt, pepper and white wine. Simmer for about 15 minutes.
  • Sprinkle with chopped rosemary, turn off the heat and serve with boiled potatoes or white rice.

Nutrition Facts : Cod in tomato sauce Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 494 Total Fat 20 g(26%) Saturated Fat 3 g(15%) Cholesterol 138 mg(46%) Sodium 800 mg(35%) Total Carbohydrate 12 g(4%) Protein 59 g

BAKED COD WITH TOMATO CREAM SAUCE AND OLIVES



Baked Cod with Tomato Cream Sauce and Olives image

The Baked Cod with Tomato Cream Sauce and Olives recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 45m

Yield 4

Number Of Ingredients 12

450 grams fresh Cod
500 milliliters milk
2 Tbsps Pastry flour
2 Tbsps butter (plus more for greasing)
salt
2 tsps sweet ground paprika
1 tsp Tomato paste
freshly ground pepper
freshly grated Nutmeg
4 scallions
2 Tbsps scallions
3 Tbsps black Olives (pitted)

Steps:

  • Rinse the cod, pat dry, and season with salt and pepper to taste. Preheat oven to 200°C (approximately 390°F). Grease a small baking dish with butter. Rinse the scallions and cut into rings. Thinly slice the olives into rings.
  • Melt the butter in a saucepan. Add the flour and stir until a paste is formed. Gradually whisk in the milk, and bring to a boil over medium heat. Simmer until thickened, about 1 minute. Remove from heat and stir in the tomato paste and paprika. Season with salt, pepper and nutmeg to taste. Place the cod in the baking dish. Sprinkle the scallions and olives on top. Pour the sauce over the cod. Bake until golden brown, about 20 minutes. Garnish with chives and serve immediately. Serve with fresh baguette if desired.

OLIVE OIL POACHED COD WITH TOMATO SAUCE, PINE NUTS AND HERBS



Olive Oil Poached Cod with Tomato Sauce, Pine Nuts and Herbs image

This is definitely the most Christmas-looking dish I've ever made! When arranged on a platter, it just looks so beautiful and inviting - with all the vibrant colors of the tomatoes, olives, crispy caramelized shallots and fresh herb topping.

Provided by Antonia Lofaso

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
10 cloves garlic, chopped
1 large pinch red pepper flakes
2 cups crushed canned tomatoes, preferably Italian
1 cup pitted kalamata olives
2 tablespoons drained capers
Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary
6 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
6 shallots, thinly sliced
4 teaspoons sugar
2 teaspoons kosher salt
5 cups olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh basil
Five 6-ounce fillets lingcod, about 2 inches thick
Kosher salt
1/4 cup pine nuts
1/4 cup torn fresh basil leaves
1/4 cup picked fresh Italian parsley
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
  • For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
  • For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
  • Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
  • For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
  • Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.

BAKED COD PUTTANESCA | SEAFOOD WITH AN ITALIAN SPICY TOMATO SAUCE



Baked Cod Puttanesca | Seafood with an Italian Spicy Tomato Sauce image

Baked cod puttanesca is an quick and easy seafood dish that uses prepared sauce and makes it spicy by boosting it with kalamata olives, capers, and red pepper flakes. Full of flavor but low in calories.

Provided by Marisa Franca @ All Our Way

Categories     Dinner     main dish

Time 30m

Number Of Ingredients 9

4 cod fillets (about 1 1/2 inches thick 6 ounces each.
1 Tablespoon extra-virgin olive oil + a little more basting the cod
3 anchovy fillets
3 cups prepared homemade marinara sauce or your favorite jarred marinara sauce
1/2 cup pitted kalamata olives (halved)
2 Tablespoons capers rinsed in cold water
1/8 teaspoon red pepper flakes or more if you like it spicier
Kosher salt and freshly ground pepper
Optional: 4 1-inch-thick slices ciabatta bread brushed with olive oil and baked in oven until golden brown (10 minutes.)

Steps:

  • Preheat oven to 400 F.
  • Meanwhile, heat 1 Tablespoon olive oil in a sauté pan over medium-high heat. Add the anchovies and cook, stirring often, until the anchovies break down, about 2 minutes. Add the pepper flakes and continue to stir.
  • Pour in the prepared marinara sauce and heat to a simmer. Add the olives and capers and simmer for 2 minutes.
  • Prepare the cod by using paper towels to blot the excess moisture from the fillets. Brush the fillets on both sides with olive oil. Season the fish with salt and pepper.
  • Pour the sauce in a glass oven proof casserole and place the fish on top of the sauce. Spoon a little bit of sauce over the fish.
  • Transfer the casserole to the oven and bake until the fish is just cooked through, 10 to 15 minutes. ** see notes.
  • Serve with pasta, farro, or bread topped with the fish and puttanesca sauce.

Nutrition Facts : Calories 105 kcal, Carbohydrate 10 g, Protein 3 g, Fat 6 g, Cholesterol 2 mg, Sodium 1340 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

BAKED COD WITH ORANGE, CAPER AND OLIVE SAUCE



Baked Cod with Orange, Caper and Olive Sauce image

Categories     Citrus     Fish     Olive     Bake     Low Fat     Orange     Cod     Spring     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 orange
1/2 cup finely chopped seeded plum tomato
1/4 cup fresh orange juice
3 tablespoons minced red onion
1 1/2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 tablespoon minced pitted Kalamata olives or other brine-cured black olives
1 tablespoon chopped drained capers
1 teaspoon chopped fresh rosemary
Nonstick vegetable oil spray
4 6-ounce cod fillet pieces

Steps:

  • Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.

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